Loaded Mashed Potatoes

These Loaded Mashed Potatoes are perfectly creamy and baked with a topping of shredded cheese and bacon. This is one of my favorite side dishes, and it will be yours too!

If you have been around the blog for a while, you know that mashed potatoes are my favorite side dish and my families favorite side dish.

These Loaded Mashed Potatoes are probably my kids most requested mashed potato recipe.

Bacon is probably their favorite food, so having bacon and cheese on these potatoes is a sure winner with them.

How to make Loaded Mashed Potatoes:

Prep: Start by washing, peeling and then boiling your diced potatoes. Once they are boiled drain the potatoes and return to the pot so you can mash them.

Mash: Once the potatoes are mostly mashed and still warm add in the butter and sour cream.

Mash and mix more until the butter is melted and mixed throughout.

Slowly add in your milk and mash more to get your desired texture and consistency.

Season: Season the potatoes in the pot before transferring the mashed potatoes over to your casserole dish.

Bake: Once the potatoes are in the casserole dish top with the cheese and bacon. Bake in the oven until the cheese is melted.

Ingredient Notes:

• Russet Potatoes: You can use any potato you like best.
• Butter: I used unsalted butter
• Sour Cream
• Milk: Add milk as needed
• Seasoning: Seasoning Salt, Pepper, and Garlic Powder
• Shredded Cheddar Cheese
• Bacon: Cooked and crumbled
• Green Onion: Sliced and diced

Directions:

Step One – Wash, peel, and dice potatoes. Place them in a large pot and cover potatoes with water.

• Tip: It is essential to lower the heat. If you keep your potatoes at a boil the high heat will ruin them and they will become very watery.

Step Two – Boil for 8-10 minutes until potatoes are tender. Remove from heat and drain water and place back into the pot.

Step Three – Preheat oven to 350 degrees and prepare a 8×11 casserole dish with nonstick cooking spray then set aside.

Step Four – Use a potato masher to mash potatoes. Add in butter and sour cream and continue to mash.

Add milk slowly until you get your desired texture.

Step Five – Add seasonings to your potatoes and mix in well. Add the potatoes to your casserole dish.

Top with cheese and bacon. Bake for 5-8 minutes or until cheese is melted.

Step Six – Remove from oven then top with green onions and serve.

How to make the day before:

To make these the day before, make the mashed potatoes and place them into a casserole dish.

Allow to cool and cover with foil then place in the fridge.

How to reheat this recipe:

The next day remove foil and top with cheese and cooked bacon.

Bake until warmed throughout which will probably be close to 10-12 minutes.

How to store mashed potatoes:

So mashed potatoes can be difficult to store. Once the potatoes are heated and cooked the starch starts to break down.

I really only recommend keeping mashed potatoes in the refrigerator for about 2-3 days once made.

Store in an airtight container and make sure they are fully cooled before packing up. I do not recommend freezing them at all.

Try some of my other favorite Mashed Potato recipes:

Buttermilk Mashed Potatoes – This recipe for Buttermilk Mashed Potatoes is so simple to make, and it is super creamy. Made with just a few simple ingredients this side dish goes great with a lot of different entrees.

World’s Best Mashed Potatoes – This is a recipe you will want to try! The World’s Best Mashed Potatoes, simple to make and of course tastes amazing! 

Slow Cooker Mashed Potatoes – These Slow Cooker Mashed Potatoes are super easy to make and taste great, plus no boiling beforehand.

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